I like it very much and most of the times I use to eat it instead of having a complete lunch. It’s my favorite cold fast food.

I have already written something about gelato, especially if related to sustainability or social responsibility. Today I wish to bring you with me through a path to discover the gelato world and something interesting around it. Are you ready?

Next Saturday, Sigep will start for its 34° edition with a very busy events agenda, while whiting 14 halls and about 850 exhibitors, you can learn about the companies news and the sector trends. Of course, gelato tasting will be included. Yes, because living a five days exhibition makes you very tired and thirsty due to lots of talks so, what is better than a refreshment with a delicious gelato? What’s your favorite flavors? I go for classic nocciola and pistacchio.

This year Sigep will host ABtech, the world of baking and the Franchising area of Iref Italia the European Franchise & Partnership Network Organisation. Two events that will surely boost the entire exhibition, because visitors can now find really everything from row materials to equipment, from furniture to ready concept for all the sectors: gelato, pastry, chocolate, coffee, bakery, confectionery, bread, pizza & pasta.

Well, I will be attending Sigep for five days as I will be busy in the Franchising area of Iref Italia as I am the National Coordinator but as far as I will have many clients visiting the show, I will surely have the time to look around and enjoy a big gelato.

Please do note forget to come on Monday afternoon because we have organised a seminar with great speaker as the Senior Consultant of Subway International BV, the Franchising Senior Manager of McDonald´s Italia and the Environmental Manager of McDonald´s Italia; The title of the seminar is: Franchise networks and Sustainability: the experience of the big brands. Network development experience, and focus on sustainability. Interesting isn’t it?

Like this:

In Scotland, the ice cream that does not pollute is an example of how it can be exploited as a source of renewable energy such as wind. In Westertown farm in Aberdeenshire, the ice cream is produced by three wind turbines that can produce about 2.5 MW.

30% of renewable energy is used to power the farm and the rest is sold to Good Energy the leading company in the UK for renewable energy.

In addition to this, the company run by the family Makies produces 10 million liters of ice cream per year sustainable and aim to be one of the greenest business in Britain.

Although the choice of sources and the consequent reduction in CO2 emission, is his strong point, the choices environmental family Makies not seem to end here: many trees have been planted around the farm to encourage the repopulation of wild animals, also the biological waste in the production of ice cream are reused to fertilize the fields where it grows fodder that the cows they say they eat happy.

What do you think of this “new attitude”? Is green business a real best practice? Well, I personally think, and ECOFFEE is the prove, that the world must change and even a small gesture like having a coffee or an ice cream, could help the cause.

In Italy we love gelato and we have Sigep, the most famous gelato Exhibition in the world. Should we think to improve this important approach and mentality starting from mass event to share the eco-conscious way of life and business?